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Batch fryer keeps things cleaner

04 September 2016

Stein Solutions, who have recently been appointed as UK agent for Rosenqvists, has introduced a new batch fryer for potato crisps which combines a variety of features to ensure continuous production over long periods.  

In order to avoid frequent fryer stops due to the collection of debris within the pan, the internal oil flow system and continuous oil filtration system ensures that all debris is collected outside the fryer pan. The fryer also includes a system which ensures that every fried crisp leaves the fryer before the next cycle starts.

The fryer is heated by an external thermo oil heating system. This ensures that the oil is never overheated and the vegetable oil is injected into the frying pan at multiple inlet points with accurate precision to match the set temperature cycle of the batch. Because the oil is heated outside the fryer pan, it is also completely free from any piping, heat exchangers, which makes it easy to clean. The double agitation wagons are independently controllable over the PLC. The criteria for every type of batch-fried crisp produced are stored in the recipe bank of the PLC.

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